Quick Sourdough Bread

Teresa Ambra

Delicious sourdough-style bread made in the breadmaker with yogurt and lemon juice providing the sourdough effect. It's wonderful for sandwich bread as well as breakfast or dinner options. If you enjoy Sourdough Bread, this is a great way to make a homemade version.

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Prep Time 5

Cook Time 3

Total Time 8

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Calories 140 kcal

Equipment

1 breadmaker for a 2 pound loaf
1 electric knife (preferred for cutting bread) or a sharp bread knife
1 pastry brush to brush the bread with butter after baking
measuring cups
measuring spoons
1 whisk
1 small bowl

Ingredients

5.3 oz. ctn. plain Icelandic skyr yogurt or Greek yogurt
1 1/2 cups lukewarm water
1 tbsp. lemon juice
1 tbsp. unsalted butter cut into tiny slivers
1 tbsp. granulated sugar or honey
1 1/2 tsp. sea salt
4 1/4 cups bread flour NOT all-purpose flour
2 tsp. Fleischmann's dry yeast or Fleischmann's bread machine yeast
2 tsp. vital wheat gluten

Instructions

Combine Icelandic yogurt with water; whisk until smooth.
Pour into bread canister.
Add lemon juice, butter, granulated sugar and salt.
Pour bread flour over top.
Add yeast, then vital wheat gluten.
Bake on a whole wheat setting or the longest setting possible.
If your breadmaker has a timed setting, bake bread for 4 hours 25 minutes.
My breadmaker bakes whole wheat for about 3 ½ hours.
Makes a 1 1/2 to 2-lb. loaf.
Allow bread to cool about 15 minutes before removing bread from canister.
Brush top and sides of bread with butter so the crust doesn’t harden.
Allow bread to rest an additional 15 minutes before cutting into slices.

Notes

NOTE: My breadmaker does not have a setting where you can select a specific amount of time. I baked it on a wheat bread cycle for about 3 1/2 hours.

NOTE: I prefer using Icelandic skyr yogurt because it's so much thicker than regular Greek yogurt.

NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.

NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.

NOTE: I've used either honey or sugar for this recipe.

NOTE: When layering ingredients in breadmaker be sure to distribute evenly among the canister and not allow the ingredients to remain in clumps.

NOTE: After a day or two this bread will need to be refrigerated because it has no preservatives (to deter mold.)

NOTE: Some breadmakers may require only one teaspoon of vital wheat gluten. Others need more. You may have to experiment with this ingredient to get the bread to rise sufficiently but not overdo it.

Nutrition

Calories: 140kcalCarbohydrates: 26gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.03gCholesterol: 3mgSodium: 186mgPotassium: 55mgFiber: 1gSugar: 1gVitamin A: 33IUVitamin C: 0.4mgCalcium: 18mgIron: 0.4mg

Keyword bread, breakfast, brunch

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